Heat half of olive oil in skillet over medium-high heat. Brown chicken, salting and peppering to taste. Remove chicken from skillet. Add remaining oil, onion, garlic, and bell pepper. Cook until onion is translucent. Add oregano and red pepper flakes, stir, and remove from skillet. Add vinegar to skillet and heat, scraping up the browned bits from the bottom of skillet, and reducing vinegar until almost evaporated. Add artichoke hearts, broth, and water, then chicken and vegetables. Bring to a boil, then reduce heat and simmer until chicken is cooked and sauce is thickened. Serve with crumbled Feta on top.

I just can't leave recipes alone! I was just reading a recipe for chicken breasts stuffed with sun-dried tomatoes, and I thought it would be great combined with this one. Next time I make it, I will not cut up the chicken, I'll stuff the breasts with the sun-dried tomatoes, and I'll add the calamata olives. I'll post how it turns out, but I can't imagine that it won't be good!

__________________Life's a journey, not a destination.It's easier to stay on plan than to get back on plan.

Okay, last post then I'll leave this one alone. I just made this again tonight, and I LOVE this recipe because it is so quick and easy, and it's really delicious. I didn't cut up the chicken, but cut a pocket in the breasts and stuffed with some dried tomatoes (not the ones in oil, just the dry ones), and added 1/2 cup of kalamata olives, and an extra red pepper. It was even better than the first time. Okay, next time, I think I'll use some wine in place of some of the broth. I'll be playing with this one for quite a while.

__________________Life's a journey, not a destination.It's easier to stay on plan than to get back on plan.

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